Recipe Summary

Prep time: 20 mins
Cook time: 40 mins
Yield: 4 servings

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rich in fruits
rich in veggies
rich in veggies
lower in fat
lower in fat

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Todd English's Grilled Chicken Marinated in Yogurt and Herbs in a Tomato Chutney
This recipe serves:   

For the chicken:
1 cup low-fat or non-fat plain yogurt
zest of 1 lemon, grated
1 tablespoon curry powder
2 cloves garlic, minced
2 tablespoons honey
1/4 cup minced red onion
2 tablespoons chopped, fresh mint
4 boneless, skinless chicken breasts, about 4 to 6 ounces each

For the chutney:
2 teaspoons olive oil
1 cup diced white onions
4 large tomatoes, diced
3/4 cup dried currants
1/4 cup cider vinegar
1 cup orange juice
1/2 cup tomato juice
1 jalapeño pepper, seeded and diced
kosher salt to taste

For the garnish:
2 tablespoons chopped, fresh mint
2 tablespoons chopped, fresh cilantro
2 tablespoons chopped scallions

Cooking Instructions
To marinate the chicken:

1. Mix all the ingredients except the chicken in a large bowl.

2. Add the chicken to the mixture and coat evenly.

3. Cover the bowl and refrigerate overnight.

For the chutney:

1. Heat the oil in a small saucepan over medium heat. Add the onion and tomatoes and cook until soft, about 3 to 4 minutes.

2. Add the currants, vinegar and juices and cook until reduced by one-third, about 12 to 15 minutes.

3. Add the jalapeño pepper and cook 5 minutes.

4. Add the salt and set aside.

To cook the chicken:

1. Preheat the grill.

2. Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Sprinkle the chicken with the salt and pepper.

3. Place the chicken on the hot grill and cook until the juices run clear, 6 to 8 minutes per side.

Putting it together: Garnish the chicken with the mint, cilantro and scallions. Serve with rice and chutney on the side.

Serving Size: 1 chicken breast with about 1/2 cup of chutney

Nutritional Information
Number of Servings: 4
Per Serving
Calories 366 Carbohydrate 49 g
Fat 6 g Fiber 5 g
Protein 29 g Saturated Fat 1 g
Sodium 206 mg    


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